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The Best Moist & Fluffy Southern Coconut Cream Cake Recipe

Close-up of a moist slice of three-layer coconut cake with white frosting and toasted coconut flakes.
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Bake this show-stopping Southern Coconut Cream Cake. You get incredibly moist, fluffy layers filled with rich coconut cream and covered in dreamy coconut frosting for a bakery-style dessert perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened coconut milk (full fat)
  • 1 1/2 cups sweetened shredded coconut, toasted, for filling and coating
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon coconut extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, whole milk, vanilla extract, and coconut milk until just combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in 1/2 cup of the toasted shredded coconut.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the coconut cream frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy. Mix in the coconut extract.
  10. If the frosting seems too thick, add a tablespoon of coconut milk until you reach a spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting and sprinkle with toasted coconut. Top with the second cake layer.
  12. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  13. Press the remaining toasted shredded coconut onto the top and sides of the cake for a beautiful finish.

Notes

  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For extra moist coconut cake layers, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water, infused with a splash of coconut milk.
  • This cake is best served at room temperature for the softest texture.

Nutrition

Find it online: https://flavorvista.com/coconut-cake-moist-fluffy-southern-recipe/